Served warm is spot-on delicious. I increased all ingred by 1/3 to make 9x5 loaf.. The recipe calls for 2 c flour total, and 3 c flour is standard for a 9x5 loaf.
Loaf rose great (pic uploaded to this recipe's page). The taste is right on the money, and the texture is wonderfully soft and like mini-loaves in steakhouse.
Made this by hand, as I do all bread. If you haven't read process on other bread reviews, here's how:
Warm a small bowl, put 95-110 degree F water in bowl. Immediately put yeast in water, stir together. If yeast clumps break clumps apart w/ fingers, let mix sit 8-10 min to activate yeast.
Meanwhile, put flour in lrg bowl. When yeast ready pour into flour and let yeast-mix & flour only get acquainted 3-5 min. Then add all oth ingred into bowl. Spray spatula w/ cooking spray, blend all ingred together well. Pour dough onto lightly floured surface, knead 8-10 min. Clean lrg bowl, grease w/ butter or ckng spray. Put dough in.
Zap empty micro 3 min. Put ktchn towel over bowl, put in warmed micro til doubles in size. Take out, punch dough to deflate, let sit 4-5 min. Knead on floured surface again, shape into size of bottom of a 9x5 loaf pan. Put in loaf pan, zap empty micro 3 min, put loaf in warmed micro (no towel over it this time), let rise til large but not spilling. Bake 350F 25 min. Remv fr oven, cool in pan 10 min, remv fr pan & cool compltly on wire rack.
If dough doesn't rise, water was too hot or cold or yeast too old.
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Served warm is spot-on delicious. I increased all ingred by 1/3 to make 9x5 loaf.. The...